Good Ole Southern Cookin'
One of the main characteristics of any college experience at a large University like Carolina is the diversity. And much of the diversity I've experienced so far involves students from up North. Now, don't take this personally but I just really don't understand how some of these kids could have gone 18 years without trying some good ole Southern cookin'.
Two of my favorite foods are grits and fried okra. I absolutely LOVE my Me-Ma's grits and could probably spend a whole page ranting and raving about them, but I'll spare you. And fried okra, cooked just right.....ahhhh! Yet, for some of my New Jersey friends, this is the first time they've EVER seen grits in their life. To me, that is just unbelievable. I mean, I've certainly had my fair share of New England clam chowder, so I think they should be eating grits up there. (I know...I am a bit prejudice being a Southern belle and all.) As for okra, my roomate Lee (who's from Massachusetts) and I were standing in line for food one night last semester and she looks at what their serving, turns up her nose and says, "What's okra???". I almost had a fit! I mean, granted it does look like a green ball of "mystery" covered in light breading, but I just assumed everyone knew what okra was. Obviously, I made her try some, but I'm not so sure she's a fan of fried okra just yet!
This just goes to show that there's a lot more to learn from college than just Calculus and Chemistry; there's all sorts of things to gain and experience from the diversity of people here. But just a little advice to any students from up North planning on coming to USC in the future.....you HAVE got to try some of South Carolina's good ole Southern cookin'.